Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese and portobello mushrooms melted with an extra layer of crumbly queso fresco. Afterwards top with all your favorite fixings. This easy dish will quickly become your summer favorite.
I don’t know about you but lately my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:
- subscribed to
- paid my membership
- gotten on board
- and I’m COMPLETELY here for
Others, however, I’m left quite confused about. For example, all last week you couldn’t turn on your television without hearing about the male romper phenomenon hitting the streets. ROMPHIMS, as they are so appropriately named, may have taken the world by storm but I’m just left with a side-eye emoji 😒 . Who knew men were envious of the ease and simplicity of our rompers. CAN US LADIES KEEP ANYTHING FOR OURSELVES?
Listen honey, I am quick to throw on a good romper in the spring. So fellas I get the appeal. But I’m having nightmares about my boyfriend asking to borrow mine and I wake up in cold sweats. I love you honey but I’m not trying to be THAT CLOSE!
On the other hand I am absolutely loving this hair graffiti trend. It is so creative and screams Summer music festival hair. Sign me up!
And finally when it comes to food, one-pan dishes are all the rage. And with it being “spring into summer” time, a girl’s gotta lighten things to keep it cute. So I am submitting my uber delicious contribution to the melting pot of trends (pun intended): Portobello Skillet Enchilada Pie.
Friends when I tell you to stop what you are doing and take a sip of this sweet tea that means I need you to pay attention. This Portobello Skillet Enchilada Pie recipe deserves your attention. This dish feeds my soul so I know you would love it too.
The thing about a good one-skillet dish is that it is perfect for the girl on the go like me. Most of these types of recipes involve the oven at some point in the process because you want to, as best as possible, achieve even cooking around all of your components. This just means, if you haven’t already, you need to invest is cookware that gives you the versatility to go from stovetop to oven at the drop of a dime.
Which is why I live for my Circulon cookware set. If I start my dish stove-top, I can just through it into the oven to keep the party going and BOOM BANG POW we are good to go! [SKIP to Enter Giveaway to WIN Circulon Cookware]
With this Portobello Skillet Enchilada Pie recipe the typical enchiladas are made “waist friendly” with the substitution of succulent portobello mushrooms instead of meat, and “time friendly” with an easy tortilla-layered pie that evokes all the traditional enchilada flavors.
You can prepare the portobello filling ahead of time but when you are ready to assemble the pie you layer all the ingredients in one oven safe skillet as follows:
- Green Tomatillo Sauce
- Toasted Tortilla
- Pepper Jack Cheese
- Portobello Mix
- Toasted Tortilla
- Queso Fresco
It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!
PORTABELLO SKILLET ENCHILADA PIE
4 tablespoons vegetable oil
1 large red bell peppers, diced
12 oz portabello mushrooms, chopped
2 tablespoons of Worcestershire sauce
juice of ½ lime
2 garlic cloves, minced
¼ cup cilantro leaves
3 flour tortillas, toasted (approx. 10 inches)
10 oz of green enchilada sauce
2 cups of pepper jack cheese, shredded
1 cup of queso fresco or cotija
Salt and pepper to taste
Portabello Skillet Enchilada Pie
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